Apple Puff Pancake

6 eggs

1.5 cups milk

1 cup flour

4 T. sugar

1 t. vanilla

1/2 t. cinnamon

1 stick butter

2-3 apples

1/4 - 1/2 cup brown sugar

Heat oven to 425 degrees. Melt butter and pour into a 9 x 13 pan. Peel and slice apples and arrange in rows on top of butter. Blend remaining ingredients except flour in a mixing bowl. Add the flour gradually until combined. Slowly pour egg batter over apples and butter. Sprinkle with brown sugar. Bake for 20 minutes. Enjoy!

Don't Miss Out!!

Cooking Group is tomorrow (Tuesday) at Kyra's House. The theme is "Breakfast for Dinner" and it should be good! Come hungry and bring something yummy to share. Please call Lindsay with any questions. We look forward to seeing you all there!

Chicken & Broccoli Alfredo

This recipe is from the kitchen of Katie Jensen.

8 oz. linguine (1/2 of 16oz. pkg.)
1 cup fresh or frozen broccoli flowerets
2 tbsp. butter
1 garlic clove, finely chopped (optional)
1 lb. skinless, boneless chicken breasts, cut into 1" pieces)
1 can cream of mushroom soup
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 tsp. black pepper

Prepare linguine according to package directions in a 3-qt. saucepan. Add broccoli during the last 4 minutes of cooking time. (When ready to add pasta to the chicken mixture, make sure you drain linguine and broccoli well in a colander.) At about the time you add the broccoli to the pasta, heat butter in a 10" skillet over medium-high heat. Add garlic if you like. Add chicken and cook until browned stirring often. Add soup, milk, cheese, and pepper. Stir in linguine & broccoli. Cook until mixture is hot and bubbling. Pour onto a serving platter and enjoy!

Option: Shrimp & Broccoli Alfredo
Substitute 1 lb. fresh extra large shrimp, shelled and deveined, for the chicken. Cook until shrimp turn pink.

Beef Stew

This yummy stew is from Danielle Barrett!

1 can golden mushroom soup
1 can cream mushroom soup
1 can cream celery soup
1 Package lipton onion soup mix
2 bay leaves
Stew meat (2 pounds, depending on how much meat the family likes)
4 Clean and diced Potatoes
1 cup baby carrots
2 cans of water

In an oven proof stew pot brown meat in a little oil till golden. Add remaining ingredients and cook at 300 degrees for 6 hours or in a crock pot on low for about 6 hours. This delicious stew makes for an easy Sunday dinner! Serve with dinner rolls or homemade cheesy biscuits. Yummy!

Red Chile Enchiladas

Another spicy recipe from the kitchen of Rachelle Kunkel!

1 can Rosarita's Enchilada Sauce
3 cloves of garlic, minced
1/2-1 chile in adobo sauce + about 1 T of adobo sauce
1.5-2 lbs ground meat (I use ground turkey, or shredded rotissery chicken)
1 onion, chopped
salt & pepper to taste
16 corn tortillas toasted on the stove top w/ a tiny bit of oil or warmed in the microwave in a towel
1 1/2 c shredded cheddar cheese
1/2 c sour cream
cilantro

Warm enchilada sauce over low heat with 2 cloves chopped garlic & chile in adobo & adobo sauce. In a skillet brown meat, add onion & remaining clove of garlic, and season with salt & pepper. Warm tortillas. Stir in 1/2 c sour cream to sauce & remove from heat. Fill tortillas & roll (seam side down): meat mixture, sauce, cheese. Pour remaining sauce over tortillas, top with cheese. Bake @ 350 degrees for 15-20 min. or under broiler until cheese is melted. Garnish with chopped cilantro. Great for make ahead and heat later!

Black Bean & Corn Salsa

This spicy recipe is from Rachelle Kunkel!

1 can black beans, drained & rinsed
1 can corn, drained
2 oz cilantro (a handful)
1/2 red onion, chopped
2 T jalapeno or green chili (can be from a can), chopped
1/3 c distilled vinegar
2 T honey
1 T lime juice (one lime)
8 oz olive oil
Salt & Pepper to taste

Combine beans, corn, onion, and jalapeno in a bowl. In the food processor combine and mix vinegar, cilantro, honey, & lime juice for 1-2 minutes, then slowly drizzle in olive oil. (I only use about 2T of olive oil.) Pour liquid over the bean mix, stir, & chill. Garnish with some chopped cilantro and lime zest. Serve with tortilla chips.

Spicy Guacamole

This spicy recipe is from Lindsay Terrill!!

2 Avocado's
1 shallot
2 garlic cloves
1 tomato (roma)
1 lime
1 whole jalapeno (this is what makes it hot-do as little or as much as you like-I used the seeds and all)

(You can buy all of these ingredients in a kit at Trader Joe's for $2.99)
Peel and seed the avocado. Peel and chop the shallot. Peel and chop the garlic cloves (or use garlic press). Chop off stem of jalapeno. Combine all ingredients except for the lime in a blender or food processor. Juice the lime over the mix. Mix until well blended. It's addicting!